Pork and Shrimp DumplingsMix all the ingredients. Place 1 tablespoon of the filling in middle of thin dumpling wrapper. Gather up sides around filling to create an open-faced dumpling, pinching at the top. Repeat until you ve used all filling. Steam in an oiled dim sum steamer basket or similar configuration for approximately 3 minutes. The dumplings should feel quite firm when poked.

Pan-fried Pork and Cabbage DumplingsMix all the ingredients. Place 1 tablespoon of filling in the middle of thick dumpling wrapper. Form into cockscomb shape. Brush water along Won Ton edges. Fold in half. Pinch edges together firmly Repeat until you ve used all filling. Cook in boiling salted water for 2 minutes and drain. In nonstick pan large enough to hold dumplings in one uncrowded layer, pan-fry dumplings in about 1 teaspoon oil per dumpling until browned on all sides. Add more oil if pan becomes dry.